Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $40,000.00 - $50,000.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional development opportunities
Employee wellness programs
Tuition Assistance
Job Description
Virginia Union University (VUU) is a distinguished private institution founded in 1865, located on a historic 86-acre campus. As a prominent Historically Black College and University, VUU is recognized for its commitment to academic excellence, community engagement, and fostering a diverse and inclusive environment for its 1,568 undergraduate and graduate students. Ranked #39 among HBCUs by U.S. News & World Report in 2024, Virginia Union University upholds five fundamental principles guiding its mission: Innovation, Spiritual Formation, Integrity, Diversity & Inclusion, and Excellence. These core values shape the university's culture and its approach to education, student development, and community involvement.
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Job Requirements
- Culinary degree or equivalent professional culinary certification preferred
- Minimum of 5 years of progressive experience in a culinary leadership role, preferably in large-scale institutional or hospitality settings
- Must be able to lift 15 pounds
- Ability to work flexible hours including evenings and weekends
- Strong organizational and multitasking skills
- Familiarity with food safety programs such as HACCP
- Excellent interpersonal skills
- Commitment to maintaining a safe and inclusive work environment
Job Qualifications
- Culinary degree or equivalent professional culinary certification preferred
- Minimum of 5 years of progressive experience in a culinary leadership role, preferably in large-scale institutional or hospitality settings
- Proven experience in menu development and managing dietary restrictions
- Strong leadership and team management skills
- Knowledge of food safety regulations and compliance
- Ability to manage budgets and control food costs
- Effective communication and collaboration skills
- Commitment to sustainability and diversity in culinary practices
Job Duties
- Develop and innovate menus that reflect diverse dietary needs, cultural preferences, and campus sustainability goals
- Ensure menus comply with nutritional guidelines and accommodate special diets such as vegetarian, vegan, gluten-free, and allergy-sensitive options
- Supervise, train, and mentor kitchen staff including sous chefs, cooks, and food preparers
- Schedule staff to maintain appropriate coverage for all dining venues and special events
- Foster a positive, inclusive, and safe working environment
- Oversee food preparation and presentation to maintain the highest standards of taste, quality, and appearance
- Ensure compliance with all local, state, and federal health and safety regulations
- Implement and monitor food safety programs including HACCP and sanitation standards
- Manage food purchasing, inventory control, and cost management to maximize operational efficiency
- Collaborate with suppliers and vendors to negotiate pricing, quality, and delivery schedules
- Monitor and control food waste, portion sizes, and labor costs
- Partner with campus event planners and catering staff to provide culinary support for university functions, conferences, and special events
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Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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